Château Latour 2017

Characteristics and tasting tips for Château Latour 2017

Tasting

Colour
The wine reveals a dark hue, ranging from deep ruby to opaque purple, a sign of great concentration.

Nose
Highly expressive, the nose releases intense aromas of black fruit such as blackcurrant and blackberry. It gains complexity with notes of sweet spices, fine oak, cedar and graphite, underscored by a subtle mineral and saline touch.

Palate
On the palate, the wine combines a dense, tightly knit texture with remarkable tension. The tannins, though very present, are ripe and exceptionally fine. The whole is carried by a vibrant energy that stretches into an exceptionally long, fragrant and mineral finish.

Food and wine pairings

This great red wine pairs beautifully with full-flavoured meats such as roast rack of lamb, rib of beef or game such as venison and wild boar. It will also complement fine poultry dishes in sauce or mature cheeses such as Brie de Meaux or aged Chavignol.

Serving and cellaring

To fully appreciate this 2017 vintage, serve it at a temperature between 16 and 18°C, after decanting for one to two hours. With remarkable ageing potential, this wine can be enjoyed from 2024 and will continue to evolve favourably until around 2060.

The elegance and tension of a great Pauillac wine

The estate

Although a defensive tower was built on the site in 1331, the true founding of Château Latour as a wine estate dates back to the 18th century, thanks to the Ségur family. Ranked Premier Grand Cru Classé in 1855, this jewel covers 96.5 hectares. Owned by François Pinault since 1993, this Bordeaux estate stands out for its uncompromising pursuit of quality and its environmental commitment. It was, moreover, the first of the Médoc First Growths to obtain organic certification for its red wines.

The vineyard

The exceptional terroir of this Pauillac wine is centred on l'Enclos, the historic heart of the estate. This gravel and clay mound rises 16 metres above the Gironde estuary and benefits from both oceanic and river influences. The old vines, 60 years old on average, draw their nourishment from deep within the soil. The vineyard is managed with great precision, incorporating biodynamic practices and horse-drawn ploughing, with the utmost respect for biodiversity.

The vintage

Although this vintage was considered challenging in the region, it nevertheless benefited from the moderating influence of the Gironde estuary, which protected the vines from the vagaries of the weather. The harvest, which began in mid-September and continued until mid-October, made it possible to pick berries at optimal ripeness, reflecting the resilience of the terroir.

Winemaking and ageing

The grapes are harvested by hand and then undergo a rigorous double sorting. Vinification is carried out by gravity in temperature-controlled stainless steel vats, with a maceration of around three weeks followed by malolactic fermentation. The wine is then aged exclusively in 100% new French oak barrels for one year, with regular topping up to refine its structure.

Grape varieties

Cabernet Sauvignon, Merlot and, depending on the vintage, a small proportion of Petit Verdot.